June is National Soul Food Month. This is the 15th annual celebration of the heritage and foodways of African Americans and peoples from the African diaspora. The yearly recognition grew out of the 2001 Chicago area conference hosted by the Culinary Historians of Chicago. In working on the conference, I realized we needed to celebrate this food, as we’ve celebrated so many of the foods we love. I shared my goal with the conference committee and National Soul Food Month became a reality. My goal is to keep soul food on the table. It is a key part of the rich culture and heritage of peoples from the African diaspora.

When I Google the term soul food, more than 15 million entries pop-up –those include food, recipes, books, blogs, music, and films. Throughout the month ChowChow & Soul™ will share good food, knowledge and more in celebration of National Soul Food Month. Let’s get started with sweet potatoes—in a salad!

Refreshing Sweet Potato Salad

If you like a sweeter flavor, use just 1 to 2 tablespoons of lime juice.

Cool and refreshing this sweet potato salad is perfect to pair with grilled meats.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.